Time Stretcher Recipe
Martina is one of our Sous Chefs and this is her favorite recipe for Fajitas. It is simplicity itself and cooks VERY fast with litte prep-work.
You will need either a griddle for your grille or a large cast iron skillet for the stovetop. Another item that really makes a difference is a sturdy sheet pan fitted with a non-stick
-
Flank Steak, 6 oz per serving, well trimmed.
-
1 tbsp Chef Nicks Pork & Seafood Rub per serving.
-
1/2 Bell Pepper, sliced lengthwise per serving.
-
1/2 Onion, sliced per serving.
-
1/2 Clove garlic, chopped, per serving.
-
Pre-heat the oven (or grill) to 450°F
-
In a saute pan, saute all the veggies until they are very nearly fully cooked. Set aside in a bowl or plate.
-
Give the steak a good massage with canola or vegetable oil. Don't use olive oil, it will burn and smoke.
-
Liberally coat BOTH sides of the steak with the Pork & Seafood blend. Make sure the steak is completely coated as this will form the seasoned crust on the fajitas.
-
Get the griddle or cast iron pan blazing hot. Place the steak in the pan (or on the griddle) and cook on high-heat for ONE minute. Turn the steak over and cook for ONE minute. Turn it over again and cook for ONE minute. Turn it over one last time and cook for ONE minute.
-
If you're using cast iron Fajita serving skillets put them in the oven to heat.
-
Remove the steak to the rack-lined sheet pan and finish in the oven (or inside the grill) for THREE minutes. Remove the sheet pan (or put the steak on the sheet pan if using a grill) and put is aside to rest and cool for THREE minutes. Reheat the cast iron pan if you'll be using it for service.
-
Slice the steak ACROSS the grain into 1/4 inch thick slices.
-
Toss the sliced steak and the cooked veggies then portion them onto the sizzzeling-hot serving skillets or the cast iron frying pan.
-
Serve immediately while very hot.
Serve with warm tortillas, refried beans, and Mexican rice.